Prepare this delicious and quick recipe for Garlic, Mushrooms and herb Pan-Seared Beef fillets. These Beef fillets are perfect served on a bed of mashed potatoes and wilted English spinach perhaps or steamed vegetables.
You can use, eye-fillet, beef tenderloin medallions, beef fillet, steak, sirloin cuts for this recipe.
Use a standard frying pan or skillet to pan-sear the fillets.
I just love this simple dish, that can be made quickly in one-pan, it can easily be used as part of a weeknight meal.
A simple one-pan tasty dish of beef fillets ( use eye-fillet) and topped with mushrooms, garlic and herbs.
- 4 eye-fillets
- 6 tablespoons olive oil
- 400g mushrooms
- 1/4 cup fresh parsley, lemon thyme mix
- salt, pepper
- 1 garlic clove crushed
- Chop mushrooms 1 cm in thickness
- Pre-heat the pan to medium-high
- Rub oil over the eye-fillet steaks and season with salt.
- Place oiled eye-fillets on hot pan, reduce to medium and cook for 3 minutes for medium-rare ( this will depend on size,thickeness of steak ).
- Please read notes below. They are tips on how to best cook eye-fillet on the pan.
- Turn over and cook for 3 minutes. Season with pepper.
- Remove the steaks and allow to rest for 5 minutes.
- Reduce your heat, and on the same pan add the mushrooms and garlic. Allow the mushrooms to change colour to a healthy golden colour. Add all the parlsey and thyme on the pan. The oils from the pan, will help the herbs release their oil and infuse the mushrooms.
- Serve the steak, and top with the garlicy mushrooms.
- Sprinkle extra fresh parsley.
I'll save you some trouble and let you know matter of factly, not to use dried herbs, it just isnt the same. In fact it won't taste nice. Simple recipes only work, if all your ingredients are fresh.
If my fillets are excessively thick, I seal the steaks on the pan and transfer the oven-friendly pan into a pre-heated oven for 3 minutes.
Tips on How to Cook Steak or Eye-fillet on the Pan
The eye-fillet should sizzle when it hits the pan. If it doesn't, your pan is not hot. It needs the heat in order to form a seal.
You want your steak to form a seal or a crust. This seal, prevents the juices from escaping. You want your steak to be juicy not broiled.
Do not touch or move the steaks around whilst they are cooking on the pan. Doing so, will break the seal and the juices will escape.
If there are juices on your pan, two things may have happened. The pan was not hot enough, or you moved the steak before it had a chance to form a seal. Allowing the juices ( and flavour ) to escape.
Your pan should be hot, but not excessively so whereby the seal burns but the inside of your steak is cold.